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Super moist Vanilla Bean Scones

Vanilla Bean Scones

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These Vanilla Bean Scones get RAVE reviews every time I bake up a batch. Freeze any that you don’t eat the first day, as these are best freshly made.

Vanilla Bean Scones

Vanilla Bean Scones

When I shared a recipe inspired by Pioneer Woman (my Winter Salad), one of my sweet foodie friends, Jen, from The Three Little Piglets, suggested I try Ree’s Vanilla Bean Scones. I meet up with a wonderful group of women every other Friday morning, so I tested this baked good out on them.

These vanilla bean scones stood out since they were dipped in a sweet vanilla glaze after baking, which prevented them from drying out like regular scones. And my friends had nothing but praise for these babies.

Super moist Vanilla Bean Scones

Try Using Vanilla Beans

Instead of vanilla extract, these scones utilize the seeds or “caviar” from fresh vanilla beans. Look for vanilla pods that are dark, plump and flexible. I buy mine from Penzey’s. They are SO much fresher than what I find in my local markets.

Feel free to substitute a teaspoon of vanilla extract for each, noting that the seeds will give a fresher, more pronounced vanilla flavor.  You can also substitute 2-3 teaspoons of vanilla bean paste for a vanilla bean.

While mixing up these vanilla bean scones, I found the dough to be a  little dry, so I added a bit more cream, and I wish I had made my scones a little thicker, but the taste was extraordinary! Lots of vanilla intensity, and moist and delicious. Ree made her mini version into the more traditional triangle shape. I will try that next.

Super moist Vanilla Bean Scones glazed and served with clotted cream

More Scone Recipes You’ll Love:


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Super moist Vanilla Bean Scones

Vanilla Bean Scones

Perfect vanilla scones! Adapted from The Pioneer Woman.

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: varies
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: British



  • 3 cups flour
  • 2/3 cups sugar
  • 5 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) butter, cold and cut into pieces
  • 1 egg
  • 3/4 cup heavy cream (I needed a bit more)
  • 2 whole vanilla beans (or 2 teaspoons vanilla extract or 4 teaspoons vanilla bean paste)


  • 5 cups powdered sugar, sifted
  • 1/2 cup milk (may add more if you want a thinner icing)
  • 1 whole vanilla bean
  • Dash of salt


  1. Preheat oven to 350º. Line baking sheet with parchment and set aside.
  2. Split the vanilla beans lengthwise and scrape out the vanilla seeds. Add to the heavy cream and mix to combine. Let rest while preparing the dry ingredients.
  3. Sift together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with pastry blender or two knives, until mixture resembles corn meal. Mix egg into vanilla cream, then add to dry ingredients. Gently stir till dough comes together. Add a bit more cream if needed.
  4. On a lightly floured surface, pat or roll dough into a 3/4 to 1-inch thick rectangle. Using round cookie cutter, cut rounds from dough and place on prepared pan. Bake for about 15-18 minutes or till golden. Let cool a few minutes on pan, then remove to cooling rack.
  5. While cooling, make glaze. Scrape seeds of vanilla bean, as directed above, into milk and let sit for a few minutes. Sift powdered sugar into mixing bowl and add a pinch of salt. Add vanilla milk and whisk till smooth. Dip scones into glaze then let dry on rack.


Yield varies depending on cookie cutter size.


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58 comments on “Vanilla Bean Scones”

  1. Liz, what a terrific recipe – I have never seen Vanilla Bean Scones before, let alone some with a wonderful vanilla glaze. I think they would be the absolute perfect afternoon treat with a steaming cup of my favorite tea. You are so right about using the scraped seed from vanilla pods (whenever possible), it does make quite a difference in taste. I also love the pretty blue and white plates – so very nice with the scones!
    Have a wonderful week!

  2. I am addicted to scones because I love the texture but I haven’t tried making Vanilla flavored ones! It looks so delicious!

  3. I grew up in Japan but I’m a bit of an anglophile and love scones. Your vanilla scones look out of this world delicious! Thank you for the tips regarding using Penzeys vanilla beans and adding extra cream.

    P.s. So clever to note that vanilla beans are the caviar of the essence.

  4. Liz, I make the very English scones of my mother and grandmother before me — much less sugar than these, no frosting, and cut into wedges from two rounds. I would consider these not a scone but a dessert — and a yummy one!

  5. I would rather have a round scone than the wedge kind; when you go to Ireland, that is how they serve them, and without the glaze(crunch top with sugar).But really…I would eat them any which way. Mmmm.

  6. Ooooh. Vanilla beans are so delicious. These scones look awesome.

  7. Lizzy–you must know that scones are my favorite food group, especially frosted scones. These look delicious!!

  8. You can hear me sighing with pleasure from there, right? I have a jar of vanilla bean paste so I’ll be pulling that out and making these soon. Maybe in time for my next cup of coffee.

  9. I love scones and anything with real vanilla beans. I must try these!!! They look wonderful. That lucky ladies group……

  10. Those scones look wonderful. I’d happily eat them in any shape. I haven’t seen frosted scones before, but they sound like they’re wonderful!

  11. Hi Lizzy! Your scones look gorgeous! Yes, pls try and share with us the mini version…

  12. OOOOOOOOOO mmmmmmmmmmm Gaaawwwwddddd… these look yummmmm!

  13. As always, this looks so good, Lizzy! I haven’t tried frosted scones but I know this is something I’ll love!

  14. My dear friend Liz.
    These scones are beautiful, the taste of vanilla bean must have given them a wonderful flavor. A delight coverage. I want some!!!!
    Kisses and a good week

  15. I love vanilla anything, these scones look so delicious!

  16. oh my goodness, so much amazing vanilla flavor! I love that this recipe uses the beans 🙂

  17. That´s a lot of vanilla beans for a batch of scones, so I bet they are amazing! They really make a huge difference, and I have yet to make glazed scones. So good Liz!

  18. I’m in the middle of making scones myself but to heck with them… I want yours!!! YUMMY! 😀

  19. I made vanilla scones quite some time ago. I’ve never used vanilla beans – I bet they are amazing made with them.

  20. i just adore vanilla! i have some vanilla beans on their way, and these would be a perfect use for them!

  21. sound wonderful, but I couldn’t afford to use that many vanilla beans for one recipe – I don’t glaze my scones, just brush with buttermilk and sprinkle a little turbinado sugar on them; oh yum! Usually do cranberry with orange zest, but we also love them with blueberries and lemon zest or mini chocolae chips and nuts

  22. Oh Wow Lizzy these look fantastic, you sure know how to induce the drool.

  23. I have never been a great scone fan because they just seem like a heap of bread dough but if you add in the Devonshire tea accompaniments of fresh cream and jam, then that’s another thing altogether.

  24. I love a good scone and yours look delicious. They remind me of Starbucks Vanilla Scones. totally need to try this.

  25. Nothing beats a fresh vanilla bean any day. These scones look fantastice and even more a treat with the glaze. I must join this Friday morning group 😀

  26. With that frosting too this looks so wonderfully fresh and tasty 🙂

    Choc Chip Uru

  27. I love the way they are buried over this thick layer of glaze! Mmm, totally decadent!

  28. These scones are to die for ! The frosting itself is worth salivating over 😀

  29. I hate to say but I’m always nervous when Americans talk about scones. I’m not sure if they mean biscuits. I think these are definitely scones but we never ice our scones. I’d like to try your version as I think the vanilla bean icing will be very yummy xx

  30. Morning, Liz! Ree Drummond’s vanilla scones have been on my to do list forever, but something else always jumps in front. I’m so happy to see that you made them…and how perfectly beautiful and delicious looking they are! They will now move on up. Have a great week!

  31. Oh just a delice! and always perfect photos!

  32. Liz your scones look beautiful. I should try to make these since I still have a jar of vanilla bean pods since making the homemade extract for the holidays. Looks delish!

  33. I know what I am going to have for the weekend breakfast!

  34. These scones look delicious. A perfect treat to go with my morning tea.

  35. What a simple yet wonderful recipe for a scone, and I do love the vanilla bean. I’ve bought some with very good results from Costco (there are about 12 pods for $12) but in a pinch, Williams Somona sells an excellent vanilla bean paste that includes those gorgeous little coveted seeds without having to mess with the pod ( It’s not cheap, but you need not use much so it goes a long way.
    I’m putting these beautiful biscuits on my list of scones that I want to make.

  36. I will have to try out Penzy’s vanilla beans. Their products always seem better. These scones look fantastic as usual.

  37. Love the vanilla glaze on these scones! They look so yummy! Vanilla beans are not that common here, but I guess it’s time for me to quit vanilla extract.

  38. You just got me in the mood for scones! Love the vanilla bean glaze!

  39. Oh my those scones look terrific! I am pinning these as they would be so great with tea!

  40. It is wet and miserable here and Vanilla bean scones with that lush glaze over the top is exactly what I need… time to get to work and prepare them, I have never glazed a scone before… YUM!

  41. Vanilla scones with coffee.. I would love that for my breakfast! Or anytime I am having coffee 🙂 They just look good!

  42. Wow, awesome! I like the way you describe the scones and the reaction of your friends. Who doesn’t know Ree Drummond? 🙂 I read her whole story – you know, Marlborough Man and the romance with him.

  43. Oh wow. I’m not typically a big scone fan, but these look incredible. They don’t even look like scones; they’re so fluffy and drenched in that dripping vanilla! I think these could certainly turn me into a scone person.

  44. Lizzie, these look great–I love the color and tiny bit of texture that vanilla bean seeds provide–plus I always bury the pods in my sugar canister. My scones never look this good!

  45. adding that icing on the top brings those scones to a whole new level! I LOVE THEM

  46. These look wonderful, Liz! Vanilla beans are just magical, aren’t they?!

  47. I’ve always wanted to cook with real vanilla beans but never been able to find them!

  48. These are beautiful, Liz! They sound delicious!

  49. There’s no way I could resist eating a few of these! Oh my – there’s vanilla bean in the glaze as well!!!!

  50. I love scones and bake them a lot but I’ve never done just a simple vanilla one. I don’t know why not, though… 🙂

  51. Yay Scones!!! These look great…. well… of course they do… you made them. 🙂

  52. I have always stayed with my standard breakfast/snack scone recipe, but these sound so delicious!

  53. This is new to me! There’s always new flavor in each recipe and I love the vanilla bean in scones (or anything in that matter)!! Perfect weekend breakfast AND tea time…

  54. I used to like the Starbucks vanilla bean scones but I stopped buying them because they were expensive and I can bake my own scones at home. I’d love to try this version – your scones look beautiful, Liz, and so delectable with that thick sugary coating.

  55. Lizzy,
    I have to make these. Usually scones are quite dry but since yours are moister, they must be heavenly.

  56. My mom have to work tomorow:))
    I really need to taste something like this. By the way, I think I will make it by myself, isn’t so difficult:)

  57. Love these! I make them with just vanilla extract because I can’t find the beans nearby at a reasonable price. But they’re just wonderful with vanilla extract too =) I have made them twice for my Mothers of Preschoolers group, and both times, rave reviews! Sharing the recipe with them again, thanks for having it here!

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